Pork Tonkatsu Sandwich with Rice Buns
Whenever I eat tonkatsu I get a fast food vibe from it. I was never sure why until I realized that the sauce is mostly ketchup based. I love the flavors and wanted to make the dish even more fast-food like by turning it into a sandwich. I used rice as the buns and topped it with the cabbage that is usually served on the side.
Mix up your sushi rice with salt, sugar, and vinegar.
Press the rice into a bun-sized bowl.
Then just pop it out with a spatula.
Pound out the pork loin really thin and bread it.
Shallow fry until nice and crispy.
The sauce is ketchup, Worcestershire, soy sauce, mirin, mustard, and honey. YEUM.
So good! These hit all the flavors you want in tonkatsu but are served in such a unique way.
The rice is nice and chewy and the pork is super crispy.
The sauce has that deep savory flavor from the Worcestershire and soy sauce, but is also tangy from the ketchup and mirin. The cabbage helps keep it fresh.
Check the video below to see just how easy this is to make and mouthwatering it looks!
Pork Tonkatsu Sandwich with Rice Buns
Fried pork cutlets served on buns made of sushi rice and topped with tonkatsu sauce and cabbage.
Servings: 2 sandwiches
Ingredients
- 2 pork loin chops about 3/4 pounds total
- 1 cup flour
- 2 eggs beaten
- 1 cup panko bread crumbs
- 2 cups sushi rice
- 1 tablespoon rice vinegar
- salt and sugar
- 1/2 head napa cababge
- 1/2 cup ketchup
- 2 tablespoons worcestershire `
- 1 tablespoon soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- 2 teaspoons mustard
Instructions
- Pound out the pork loins until they are very thin. Cut in half so you have 4 pork cutlets.
- Place the flour in one shallow bowl, the eggs in another, and the panko in a third. Season with salt and pepper.
- Bread the pork by dipping it into the flour first, then the eggs, then the panko.
- Fry about 3 minutes per side until brown and crispy. Season with salt and slice into strips.
- Meanwhile, cook the rice according to the package instructions. In a large bowl mix the vinegar, salt, and sugar.
- Stir the rice into the vinegar and continue to stir for about 10 minutes until the rice is cooled and sticky.
- Press the rice into a shallow bun-sized bowl and pop it out to form the buns. Press hard to really form them.
- Slice the cabbage and season with salt, pepper, and rice vinegar.
- Mix all the tonkatsu sauce ingredients in a bowl and set aside.
- Put some of the pork onto the bottom bun, top with the sauce, the cabbage, and then the top bun. Serve.